Zesty Lemon Bars

Welcome back to my kitchen! Today is all about a bright fruit…lemons!

We are in the dead of winter here in Wisconsin; we have had freezing temps with -30-degree wind chill. So, something bright is just what we need to beat the winter blues.

Lemons give such a bright and cheerful flavor, and they can go in any dish; sweet or savory. In my kitchen, we have made a lemon chicken recipe that has been in my family for years and years.

But today, we are going to the sweet side.

These lemon bars are zingy and give the perfect punch of lemon flavor.

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2 cups of flour (Bob’s Red Mill 1-1 Gluten-Free Flour is the way to go)

½ Cup sugar

¼ Teaspoon salt

2 sticks (1 cup) salted butter, cut into small cubes


1 and ½ cup sugar

¼ cup flour

4 whole eggs

Juice of 5 lemons

Zest of 3 lemons

Powdered sugar for filling


For the crust: Preheat the oven to 350 degrees. Grease a 9×13-inch pan with butter.

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.

Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Add in the eggs and whisk to combine.

Add the lemon zest and juice and mix until combined. Pour over the crust and bake for about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

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